Sous vide pasteurizing raw milk.

Robert_Conn_II_123023

This is something I tried to do years ago but could not acquire any raw milk for testing. I can tell a big difference in taste between high temp and ultra high temp pasteurized milk, I want to know how much better low temp pasteurization tastes.

Anyone out there in a position to test this?

fisher23

I have an organic dairy near me that pasturizes their milk at 145° for 30 minutes and their milk is great. They claim that because it is done at the lower temperature that the proteins don't get denatured and it leaves all but the bad bacteria intact. I have used it to make cheese, cooking and just for drinking it tastes great. But I must mention, it is not homogenized and has a butter fat of 4-4.5 %, so obviously it tastes better. Here is their website: http://www.spokanefamilyfarm.com/content/past.php